January 10, 2010

I could eat the dish you see before you thrice weekly for the rest of my days. In my eyes, the good luck it's supposed to bring is just a gratifying bonus.

Black-eyed peas. In their unseasoned and unflavored state, there's certainly nothing spectacular or special about them (other than their tell-tale periorbital hematomas)(yeah, I said it). However, there are a few key components that were added to this particular batch that make them utterly irresistible (I've eaten them for four days straight). What could these magical ingredients be, you ask? Cilantro and ham hock.

Cilantro is hands-down my favorite herb, so I'm sorry for those of you who find it revolting. It contributed a wonderfully fresh and vibrant flavor to the peas. Further, the inherent yumminess of the ham hock managed to seep into every single pea as they simmered on the stove and resulted in a slightly salty, oh-so-tender and rich mess o' legumes. I ate mine over some toasted sourdough drowned in pepper jack cheese (and felt warmer than I had for days).

Cumin and dry mustard were also involved, but to a lesser extent--their notes were subtle but definitely appreciated. All in all, this was just a masterful dish that hit all the right spots. Comfort food, defined.

Southern-Style Peas with Shiners(makes a whole heck of a lot, which is great because they're even better reheated)(trust me, after four repeats, this much I know)

Place black-eyed peas in a large pot. Cover with enough water to be about 2-inches deep over peas (anywhere from 6-8 cups). Bring to a boil, boil for 3 minutes, and remove from heat. Cover and allow to sit for 1 hour. Drain water off of black-eyed peas.Add the liquid, ham hock, cumin, mustard, salt, and pepper to the black-eyed peas and bring to a boil. Reduce the heat and cook, covered, for about 1 hour, or until the peas are tender, stirring occasionally. To finish, stir in the chopped cilantro and serve over some nice, hearty bread.

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comments:

Oh, YUM! I eat mine with corn bread! I've never tried cilantro with them, but in my taste imagination that's a great combo. My only problem with all this is that YOU CAN'T FIND BLACK EYED PEAS IN BELGIUM! Sorry for shouting. I have to bring mine back from the US when I visit. Luckily, they're not heavy.

Oh yum, ham hock and legumes, Grace you're definitely speaking my language. They look very more-ish, I suppose they have to be if you've had them 4 days straight! Will definitely bookmark this for winter.

Yum! I've read that when people don't like cilantro it's because they're missing an enzyme so that it tastes like soap which is bitter and not nice. I used to wonder why people would dislike a herb that tastes so good to me! :P

Like another reader commented, I've never had black-eyed peas either! (Crazy, right? ;) ) I do love most legumes that cross my path -- all in fact, except fava beans. I bet I would love this, it looks so warm and comforting!

We NEVER celebrate a New Years without our blackeyed peas. Traditionally, when I was growing up in TX , we always had them at midnight on NY Eve. I've done that for many years and have converted many people who had never eaten black eyed peas before. We did it when we lived in NY and now we serve them to our friends here in California.

And, you are absolutely right!! They are even better every time you reheat them. I usually eat them for days! :-)

You got me at the ham hock. Isn't everything better with pork? Any kind of pork?I confess, I've eaten black beans but never made them. We actually spoke about it at the New Years Day dinner table- I told everyone I wished I had remembered to make a black bean dish for good luck. They looked at me strangely (we're from Michigan, not a bit southern) and made no comment. I swear, next year......

I made this recipe with some minor adjustments. I really wish I had doubled the recipe it was SO GOOD! I couldn't stop thinking about it after dinner and was still thinking about it as I fell asleep last night.

My adjustments...I used frozen peas, so no soaking and I cut down on the water.I cut back on the cumin and mustard to 1.5 tsp each.I added Bacon Salt and a little bit of Cayenne (I'm Cajun, it's required).The peas were so good, I literally couldn't stop eating them to add the cilantro...and I LOVE cilantro.

Thanks for the inspiration for the seasonings Grace. I love a black-eyed pea and I've always been happy with the way I cooked them, but now I have a new recipe!

I'm going to try this. I made black-eyed peas once, last year on New Year's Day, and the recipe I followed was, shall we say, well... did not yield tasty results. In fact is was enough to swear me off black-eyed peas (for what I thought might be) forever.

But this looks and sounds delicious & easy too. There isn't an extra ingredient used that I don't love the flavor of---and serving it alongside sourdough or corn bread is twice as appealing.

Happy New Year!!I could eat your version three times a week as well.YUM! This was a dish that only peasants enjoyed in the past....and let me add that peasant food is the most enjoyable, lip smacking cuisine that one could consume!!I say this because I am a peasant!Luck will indeed follow you around all of 2010, simply because it is said to be magic beans.

I'm all over the cilantro and the ham hock. Seriously. Last year (yes, it's been that long...) when I made black-eyed peas the recipe was a bit meh. This one sound so delish. Maybe a bit o' Sriacha in that?

I don't think I've had black eyed peas before or are they bean my mom puts in that one rice dish? Hmmmm. I'm not sure now as I don't know it's English name. Sorry, never mind. I'd say after four straight days of eating this it must be better than good!~ingrid

i made black-eyed peas for new years too! I've never added cilantro to them tho....I must try that next time! I LOVE LOVE LOVE cilantro. I just want to shove my face in a handful of the stuff and sniff

My husbands family always eats black eyed peas on New Year's day. He and his brother joke that it has brought very little good luck! At any rate, I have been thinking of starting the tradition myself, and your recipe looks perfect. I love your descriptions of the flavors and textures of this dish, Grace.

I loved them with the ham hock when I made them for New Years but I never thought of cilantro and incidentally (must be my word of the day) I LOVE cilantro. I could put it on anything. And I love the seed too- which is what I think suckered me into Indian food. Lots 'o' coriander and cilantro.

Just went to this all-pork dinner at a restaurant. One of the highlights was this Italian version of cassoulet filled with all sorts of pork parts. The best part, though, was probably the beans. They had cooked in the long-simmered stew and soaked up all that rich, porky goodness. Who knew beans could taste so incredible?

Love Black Eyed peas with cilantro! I thought I was the only one who did this, nice to learn I am not. Your recipe sounds great, and never thought to add cumin either. Have got to try this. Thanks for sharing your great recipe and info.